Hungarian Lentil Stew

• 1 lb brown lentils
• 1 1/2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 6 garlic cloves, minced
• 2 tablespoons sweet Hungarian paprika
• 3 bay leaves
• 2 cups sour cream
• 3 1/2 tablespoons flour
• 2 tablespoons milk
• 1/2 teaspoon salt (to taste)
• 1 tablespoon light brown sugar
• 2 tablespoons brown mustard (to taste)
• 2 tablespoons lemon juice (to taste)

1. If desired, soak lentils overnight. This step may be skipped but it makes the lentils more digestible.
2. Place a large (5-6 quart) saucepan over medium-low heat, add oil and onions and saute onions until tender, about 2 minutes.
3. Add garlic and paprika, and saute about another minute.
4. Add lentils, 7 cups of water and bay leaves. Increase heat to a boil, then reduce heat to low. cover and simmer, stirring occasionally, until lentils are tender, about 50 minutes. Add water as needed if mixture seems too thick.
5. In a small bowl combine sour cream (not low fat), flour and milk. When lentils are tender add this mixture to the pot. Simmer 2-3 minutes. Add salt, brown sugar, mustard and lemon juice.

brown lentils, vegetable oil, onion, garlic, sweet hungarian paprika, bay leaves, sour cream, flour, milk, salt, light brown sugar, brown mustard, lemon juice

Taken from www.food.com/recipe/hungarian-lentil-stew-355436 (may not work)